Preheat oven to 210 degrees Celsius.

Melt butter in a pan.

Brown the whole duck on all sides until golden.

Season duck with salt and pepper.

Add a glass of water to the pan, cover, and cook for 1h20 to 1h30 depending on the duck's size. Baste regularly.

Cook bulgur for 8-10 minutes in boiling salted water.

Drain and cool bulgur under cold water.

Cut the dried figs, apricots, and prunes into small pieces.

Peel and chop the onion.

In a pan, sauté the onion in olive oil for 3 minutes until softened.

Add bulgur, spices (turmeric, Raz el hanout), and dried fruits to the onion.

Season with salt and pepper.

Cook for 6-8 minutes over medium heat, stirring constantly. Set aside.

Combine honey, soy sauce, Worcestershire sauce, and orange juice in a saute pan.

Boil for 5 minutes to obtain a syrupy consistency.

Cut the duck into pieces.

Add duck pieces to the syrupy sauce and cook for 8-10 minutes on low heat, turning and basting.

Serve duck with bulgur as a side dish.